The best wines to pair with seafood

Forget the old-school etiquette that dictated red wine for meat and white wine for fish was the first and only rule when choosing a wine to enjoy with a meal. Although it is true that many whites, which are by their nature lighter than other wines, complement seafood very well, there are plenty of other wines that can be an equally good match for particular dishes.

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The main secret to matching wine and seafood

With a world full of red, white, pink and sparkling wine, why narrow your options when serving seafood? Matching a wine and a seafood dish depends on two things: how the dish is cooked and what it is cooked with. Basically, try to match whites with delicate dishes and reds with more robust plates.

Spice is nice

Any kind of spicy seafood rice dish, such as paella, pairs perfectly with a dry Spanish red rioja or a non-fruity rose wine; on the other hand, prawn curries go better with a riesling.

Pasta-based dishes

Seafood with a creamy or tomato-based sauce is best with a crisper dry white, such as frascati, or even a dry rosé. If you choose a very heavy cream-based or butter-based sauce, a chardonnay would be the wisest match.

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Plain-ish prawns

Virgin prawns served in the shell or in simple salads benefit most from simplicity and are best enjoyed with a glass of prosecco or any Italian white, such as a sancerre or pinot grigio. Adding spicy or tangy dressings calls for something bolder, such as a sauvignon. Moving further away from simplicity and into the realms of prawn cocktails opens the door to fruity rosés and dry rieslings, which are both great matches.

Sourcing the right wines

The most convenient way to order wine is via online wine merchants in Northern Ireland or elsewhere. Companies such as http://thewinecompanyni.com/ provide a reliable and convenient service, making it easy to choose the best wine for your dish.

The ‘rules’ about wine and food are now much more relaxed – it really is about getting the most out of a dish and enjoying the wine you choose to enjoy with it. From oysters and champagne to seafood stew with a hearty red, raise a glass, tuck in, and delight in the resulting food-wine combinations.

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